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Since we had salads yesterday, how about some rich, creamy frosting to celebrate the weekend?
Sounds balanced to me.
This frosting was inspired by Babycake’s vanilla frosting recipe, but avoids the complicated, hard-to-find ingredients–> like dried soy milk powder. Who in the heck keeps dried soy milk powder in their pantry?
Not me.
I do, however, hope you have some coconut flour around the house, because you will need that. Lucky for us, coconut flour is everywhere these days! (I assume we have the Paleo trend to thank for that.) You can find it on Amazon, at Whole Foods, and at many other local health food stores.
(Another incentive to keep coconut flour on your hands? Peanut Butter Balls. ‘Nuff said.)
Now, let’s make some frosting.
—
Lemon Coconut Frosting
makes about 1 1/2 cups, enough to frost 12 cupcakes
adapted from Babycakes
Ingredients:
6 Tablespoons coconut oil, melted
1/3 cup almond milk, at room temperature
3 Tablespoons honey, or use 1/4 cup maple syrup for vegan frosting
1 teaspoon vanilla extract
2 Tablespoons coconut flour
1 Tablespoon fresh lemon juice
Directions:
This recipe couldn’t be any easier, but it does involve some patience. First, you’ll need to measure all your ingredients and throw them into a blender.
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*Note: Measure your coconut flour by scooping the measuring spoon into the bag, then leveling off each tablespoon using a knife. Coconut flour is very absorbent, so you want to make sure you measure it correctly!
Whatever you do, don’t be tempted to skip the blender. I’ve tried whisking this mixture together by hand, and it will NOT work.
Note the consistency before blending:
Looks like runny milk, right?
And after blending:
So much thicker and creamier! This is a good time to taste-test your frosting, and make any adjustments that you like.
Looks like frosting, doesn’t it? But, we’re not quite done yet.
Transfer the frosting to a bowl, and allow to set in the fridge for 6 hours. Yes, you heard me. SIX HOURS.
That’s where the patience part comes in.
I’m not good at the whole “patience” thing, so I placed my frosting in the freezer to speed things along, stirring about every hour. It still takes a while, but the frosting set a little faster this way. Once your frosting is nice and thick, it’s ready to use!
I transferred mine to a plastic bag fitted with a frosting tip, and frosted a batch of grain-free Lemon Coconut cupcakes. Before it sets completely, I think it would also make an amazing glaze over a bundt cake!
Ingredients
- 6 Tablespoons coconut oil , melted
- 1/3 cup almond milk , at room temperature
- 3 Tablespoons honey
- 1 teaspoon vanilla extract
- 2 Tablespoons coconut flour
- 1 Tablespoon fresh lemon juice
Instructions
- Add all of the ingredients in a high-speed blender, and blend until smooth and creamy. Taste-test the frosting, and make any adjustments that you like.
- Transfer the frosting to a bowl, and allow to set in the fridge for 6 hours. (Yes, six hours!)
- Stir well, then serve over your favorite baked goods.
Notes
Nutrition
Per Serving: Calories: 83, Fat: 7g, Carbohydrates: 5g, Fiber: 0g, Protein: 0g
Enjoy!
Hi! What can we use as alternative to Coconut flour??
I cannot do almonds….has anyone used coconut or rice milk instead?
Strangely enough, I DO have dried soy milk in my cupboard!
I have an Almond allergy. Would well-blended coconut milk work in place of almond milk?
That’s what I’ll try.
Thank you 🙂
Sure, I think that would work!
How many days does this frosting typically last?
I was excited when I saw “vegan”, but honey isn’t vegan compliant. What substitution could you recommend
Mine is still very tiny after using blender. What should I do? Just set it in the fridge and leave it set up?
Very runny*
This recipe was a total fail for me. I didn’t read all the comments before I made it, but one person notes you would have to whip this in a mixture to get a nice texture. I love lemon and I love coconut, but I really disliked the flavor and texture of this recipe (gritty no matter how long I blended in my Vitamix). It thickened fine for me in the fridge, but the taste was very off-putting to me. I will not make it again.
Trying this tomorrow for my daughters Bunny Birthday Cake x (FINGERS ARE CROSSED!)
Also for those of you who are wondering why it is still runny after six hours in the fridge, You need to whip it with a mixer, not too long, it will get thick very quickly. I think the author should have put that in her post, I think original post required this step, but she omitted it for some reason. Anyways, we didn’t like it, my husband called it disgusting, coconut and lemon with honey just don’t taste good. I would try it with cacao or cocoa if I liked the texture, but it is just not good, gritty, and a waste of coconut oil in my opinion.